Sausage and Bean Soup

A little freshly grated Parmigiano-Reggiano sprinkled on top is a nice addition.

2 Tbsp Vera Jane's Extra-Virgin Olive Oil

1 lb DLM Italian sausages, casings removed

3 cups DLM mirepoix (about 1 lb)

1 Tbsp chopped garlic

1 tsp dried basil

1 tsp dried rosemary

1/4 tsp dried crushed red pepper

1/4 tsp dried rubbed sage

5 cups Bowman & Landes chicken broth

(1) 14.5-oz can diced tomatoes (undrained)

(1) 15-oz can kidney beans, drained

1 cup elbow macaroni

Salt and pepper, to taste

Heat oil in heavy, large Dutch oven over medium-high heat. Add sausages and sauté until beginning to brown, breaking up with back of spoon, about 5 minutes. Add mirepoix, garlic, basil, rosemary, crushed red pepper, and sage. Sauté until vegetables begin to soften, about 10 minutes.

Add broth, tomatoes with their juices, and beans. Bring soup to boil. Reduce heat and simmer until vegetables are tender and flavors have blended, about 20 minutes.

Add macaroni to soup and simmer until tender, about 15 minutes. Season, to taste, with salt and pepper. Makes 8 servings